Comprehensive Reviews in Food Science and Food Safety

Comprehensive Reviews in Food Science and Food SafetyAccess: Comprehensive Reviews in Food Science and Food Safety

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed online journals of the Institute of Food Technologists (IFT). It has been published since 2002, and moved from a quarterly to a bimonthly publication schedule in 2010.

Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history.

Impact Factor (2013): 3.540
Journal Citation Reports © Ranking (2013): 6/123 (Food Science & Technology)

CRFSFS

Volume 14 Issue 5 (September 2015)

Issue Highlights: Diacetyl in Foods: A Review of Safety and Sensory Characteristics (p. 634-643); Starch Retrogradation: A Comprehensive Review (p. 568–585); Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet (p. 511–522); Energy Requirements for Alternative Food Processing Technologies—Principles, Assumptions, and Evaluation of Efficiency (p. 536-554)

IFT Scientific Program

IFT's 2015 Scientific Program has something for food professionals in virtually every sector and at all levels of experience. 

The Annual Meeting Scientific Program is organized around key industry focus areas and core sciences that are the foundation of the food science discipline.

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